Thursday, August 21, 2014

Chicken Scaloppine with Peperonata

I ripped this recipe out of my May issue of Cooking Light and figured it would be fairly easy to make vegan and delicious. I was correct on both counts. I love Gardein products and their Chick'n Scallopini made this a breeze to whip up.
  • 2 tablespoons extra-virgin olive oil
  • 1 large green bell pepper, cut into 1/2-inch-wide strips 
  • 1 large yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 cup vertically sliced yellow onion 5
  • 5 garlic cloves, thinly sliced
  • 1 cup halved grape tomatoes
  • 2 tablespoons thinly sliced fresh basil
  • 2 teaspoons balsamic vinegar (I had black garlic balsamic vinegar)
  • 3/4 teaspoon kosher salt, divided
  • 1 package  Gardein chick'n scallopini
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons Earth Balance margarine

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers; cook 3 minutes, stirring occasionally.

Add onion and garlic; cook 10 minutes, stirring occasionally.

Add tomatoes; cook 1 minute or until tomatoes wilt. Remove from heat; stir in basil, vinegar, and 1/4 teaspoon salt.

Remove pepper mixture to a bowl and set aside.

While pepper mixture cooks, sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Dredge in flour; shake off excess.

Melt Earth Balance in a large skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until golden and done.

Serve chicken with bell pepper mixture. I sauteed zucchini and yellow squash in a little oil with lots of garlic and made Couscous as sides. UMMM good.
Enjoy!!!!

2 comments:

  1. Mmmm... this is my favorite kind of meal! Love lots of sauteed veggies.

    ReplyDelete
    Replies
    1. Kelly,
      We love them sauteed and also grilled. This was a really great way to use up some squash. Thanks for stopping by my kitchen.
      Glo

      Delete